http://bunnyjadwiga.livejournal.com/272727.html ( )

This is a collection of Papers presented at the Leeds Symposium, focussing on the "banquetting" course that concluded late medieval and renaissance feasts. This course was made of of sweets, presereved friuts, nuts, candied spices and perfumed suagar paste, all ment to faciliate digestion. This course also featured subtleties, ranging from grand sugar sculpture buildings, to gilded gingerbread, and sugar paste playing card. Intersting both for the scholar, and for cooks looking for some "new" ideas for desserts. ( )